Frosty Strawberry Soup
- Yield 6 servings
The fruit in this recipe makes it a great source of Vitamin C.
This wonderful soup is like enjoying a fruit smoothie in a bowl. Serve as a first course or a delightful lunch in hot weather.
- 1 quart fresh strawberries, or 1 (10-ounce) package frozen strawberries, thawed
- 1 cup orange juice
- 2 tablespoons instant tapioca
- 1 1/2 cups buttermilk
- 1/8 teaspoon ground cinnamon
- 1/2 cup sugar
- 1 tablespoon lemon juice
- Place berries in a food processor or blender with orange juice. Blend until smooth. In a saucpan, add tapioca to the strawberry puree. Heat, stirring constantly, until mixture comes to full boil. Cook 1 minute or until mixture thickens. Remove from heat and add buttermilk, cinnamon, sugar and lemon juice. Refrigerate until well chilled.